Prebaking a Pastry Shell

After placing pastry in the pie plate and fluting edges, line unpricked shell with a double thickness of heavy-duty foil. If desired, fill with dried beans, uncooked rice or pie weights. The weight will keep the crust from puffing up, shrinking and slipping down the pie plate while baking.

Bake at 450° for 8 minutes. With oven mitts, carefully remove foil and beans, rice or weights. Bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. Let beans or rice cool, then store. They may be reused for pie weights, but cannot be cooked and used in recipes.

Cool on a wire rack. Let beans or rice cool, then store. They may be reused for pie weights, but cannot be cooked and used in recipes.

Featured Recipes

I love white chocolate and I love cheesecake...so this is one of my preferred desserts. The combination of my mom's flaky pie crust with sweet white chocolate raspberry filling is perfect. The pie crust for this recipe may seem slightly dry and may crack when rolling out. However, the less water you use, the flakier the crust will be.—Layna Hendrich, Cody, Wyoming